This roasted tomato zucchini spinach fettucini recipe is the perfect way to use your farmer’s market purchases and end-of-summer garden’s bounty. Pair it with a glass of Grillo for the perfect weeknight dinner!
This post is sponsored by Wines of Sicily. My love of Sicilian wine and my opinions are my own.
Every other Sunday, all summer long, there is a farmer’s market in the park down the street. It feels like a treat to have the bounty of summer at my doorstep.
During my visit there this weekend, I picked up a handful of veggies and herbs. The zucchini and tomatoes looked so good that I just couldn’t resist.
We have spent the majority of summer grilling burgers and brats; so much so that I have been craving vegetables. Perfect time to make a meatless meal like this roasted tomato zucchini spinach fettucini recipe.
If you’re not familiar with Grillo, it is a light white wine and perfect for summer and grilling. It is one of the traditional grapes of Sicily and can be found at restaurants and on the shelves of stores.
Ask your servers and store associates about their Southern Italian wine selection (and if they don’t have Grillo yet, ask for it!)
Roasted Tomato Zucchini Spinach Fettucini Recipe
This easy pasta recipe can be made in 30 minutes which is one of the reasons it is perfect for weeknights. Turn on your oven and set a pot of water to boil to get started.
Halve your tomatoes and slice your zucchini. When picking tomatoes at the farmer’s market, I recommend a cherry or grape variety but Campari tomatoes would also work well.
Add the tomatoes and zucchini to a large bowl and gently toss with some of the olive oil; I usually use my hands to do this so that I don’t damage the delicate tomatoes. Place the tomatoes and veggies on a parchment lined baking sheet and sprinkle them with sea salt and pepper.
I add a couple of smashed garlic cloves and sprigs of thyme for added flavor.
Set aside the bowl and don’t clean it just yet – you are going to use it to toss everything together at the end. Place the vegetables in the oven on the top rack to roast.
While the tomatoes and zucchini are cooking, cook your fettucini. Fettucini doesn’t take long to cook, so keep an eye on the noodles. I found that 3-4 minutes is enough time to cook fettucini al dente style.
Remember that bowl we set aside? It’s time to use it again. Put the spinach into the bowl and before draining the pasta water, pour some of the water over the spinach (one ladleful is enough).
Drain your pasta, put it into the bowl with the spinach and add some additional olive oil. Right around this time, your veggies will be done roasting. Take the pan out of the oven and add all of the roasted veggies to the bowl. Gently toss everything together.
If you haven’t already, open a bottle of Grillo and get ready to eat dinner. Serve your roasted tomato zucchini spinach fettucini hot.
- 8 ounces uncooked fettucini noodles
- 4 tablespoons extra virgin olive oil
- 2 small zucchini
- 24 ounces tomatoes (cherry or grape)
- 2 ounces spinach (baby spinach or chopped spinach)
- 4 cloves garlic, smashed
- thyme sprigs
- salt (kosher or sea salt)
- freshly ground pepper
- Preheat oven to 400 degrees and line a baking sheet with parchment paper or foil. Set a large pot of water to boil on the stove.
- Slice the tomatoes in half and the zucchini into ¼ inch slices. Add them to a large bowl and add 3 tablespoons of extra virgin olive oil. Gently toss with your hands.
- Place the tomatoes and zucchini slices on your prepared pan and set the bowl aside. Make sure the tomatoes are skins up. Add the smashed garlic cloves and several thyme sprigs to the pan. Sprinkle with salt and freshly ground pepper. Place the pan in the oven and roast the vegetables for 15 minutes or until the tomato skins have cracked. Remove from the pan from the oven.
- Place the fettucini noodles into the boiling water and cook according to the package instructions.
- Put the spinach into the set-aside bowl and add one ladleful of water from the pasta pot. Drain the fettucini in a colander and add it to the bowl. Add the last tablespoon of olive oil and the roasted tomatoes and zucchini to the bowl. Toss all ingredients together and serve hot.
Serve with Grillo.